An oil extracted from the canola plant - a plant that was developed by scientists as an edible version of the rapeseed plant.
Vegetable oils contain unsaturated fats that oxidize when exposed to heat, triggering inflammation in the body. Canola oil is abundant in omega 6 fatty acids, which when over consumed, throws off our bodies healthy balance of omega 3 to omega 6. This imbalance leads to chronic inflammation, and a higher risk of heart disease. Highly processed oil extracted from a GMO crop. Oil is extracted using the chemical solvent hexane. Finding a cold-pressed, organic version of this oil is a better option than conventional.
Cross-Sectional Associations between Dietary Fat-Related Behaviors and Continuous Metabolic Syndrome Score among Young Australian Adultshttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6116055/
Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysishttps://pubmed.ncbi.nlm.nih.gov/23386268/
FOOD INDUSTRY - SOLVENTS FOR EXTRACTING VEGETABLE OILShttps://www.ars.usda.gov/research/publications/publication/?seqNo115=115125
Ask the Expert: Concerns about canola oilhttps://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/
The effects of Canola oil on cardiovascular risk factors: A systematic review and meta-analysis with dose-response analysis of controlled clinical trialshttps://www.sciencedirect.com/science/article/abs/pii/S0939475320302349
Food safety and health effects of canola oilhttps://www.tandfonline.com/doi/abs/10.1080/07315724.1989.10720311